Lemon Angel Hair Pasta with Grilled Shrimp

This is a simple and healthy whole grain pasta dish with lots of flavor.  We always have flash frozen shrimp in the freezer for an easy weeknight meal.

Ingredients:

1 lb shrimp, peeled, deveined, tails removed
2 T blackening spice rub (or your favorite spice rub)
1/2 lemon, juiced
1 lb whole grain angel hair pasta, cooked al delte
2 tsp olive oil
1/2 yellow onion, chopped
1 cup mushrooms, sliced
3 cloves garlic, minced
1 1/2 cups chicken broth (plus more if needed)
1 1/2 lemons, zest and juice
kosher salt
black pepper
pinch red pepper flakes
grated parmesan cheese, for garnish
green onions, for garnish

Toss shrimp with blackening spice rub.  Grill on indoor grill pan on both sides until cooked through.  Remove to plate, squeeze juice from 1/2 lemon, and cover with foil.

Cook pasta in salted boiling water until al dente.  Drain and set aside.

In a large deep skillet over medium heat, add the olive oil.  Add the onions, mushrooms, and garlic and saute until onion is translucent.  Add the chicken broth, lemon zest, and lemon juice.  Season with salt, pepper, and red pepper flakes and simmer for 10 minutes until reduced slightly.  Add the cooked pasta and toss well to coat.  Add more chicken broth if needed and cook pasta in sauce for a few more minutes.  Taste and adjust seasonings.

Plate up the pasta and top with grilled shrimp.  Sprinkle with grated parmesan cheese and green onions.  Enjoy!

Lemon-Garlic Spaghettini~With Grilled Lemon Shrimp

If you missed Friday's post, you can see it here.  This first recipe from Keeping Up Cookbook is a satisfying lemony garlicy pasta dish that I topped with grilled lemon shrimp.  It's great served up family style with lemon slices and sprinkled with lots of parmesan cheese.  My girls had fun piling the pasta up high on their plates, twirling it up even higher on their forks, and grabbing the shrimp by their tails to eat.

Lemon-Garlic Spaghettini:

1 pound spaghettini or angel hair pasta
4 large garlic cloves, minced
1/2 tsp red pepper flakes
1/4 cup olive oil
zest of 2 lemons
3 T fresh lemon juice
1 1/2 tsp kosher salt (or to taste)
1/2 tsp black pepper
1 cup pasta cooking water
lemon slices
1/2 cup grated fresh parmesan cheese

Boil pasta in salted boiling water according to package directions until al dente.  Before draining, reserve 1 cup of the cooking water.  Drain pasta and set aside.

While pasta is cooking, add oil to a large skillet over medium heat.  Cook garlic and red pepper flakes, stirring often, until garlic begins to brown.  Stir in lemon zest, lemon juice, pepper, and 1/2 cup of the reserved cooking liquid.  Bring to a simmer and remove from heat.  Add the pasta to the skillet and toss with the sauce, adding more cooking liquid if desired. Salt as needed.

Grilled Lemon Shrimp: 

1 lb large shrimp (26-30), deveined and peeled, tails left on
2 tsp blackening spice rub (optional)
1/2 tsp lemon pepper
1/4 tsp garlic powder
juice from 1 lemon

Heat up a grill pan or outdoor grill.  Add cleaned shrimp to a large bowl, add spices, and toss well to coat.  Grill shrimp on both sides until cooked through, then squeeze fresh lemon juice over top. 

Serve up family style with lemon-garlic spaghettini topped with grilled shrimp and lemon slices.  Sprinkle with parmesan cheese.  Enjoy!

Blackening Spice Rub ~ For Chicken and Seafood

This is another recipe from Guy Fieri Food ~ Cooking' It, Livin' It, Lovin' It Cookbook. This spice blend deserves its own post since it can be used on any protein.  It can be stored in a tightly sealed container for up to 6 months. I used in on Guy's Cajun Chicken Fettuccine Alfredo (recipe tomorrow).

Ingredients:

3 T paprika
2 T kosher salt
1 T granulated or garlic powder
1 T black pepper
2 tsp ground white pepper
2 tsp onion powder
1 tsp cayenne

Whisk together all ingredients in a small bowl.  Use on your favorite protein.  Leftovers can be stored in a tightly sealed container for up to 6 months.

Mexican Shrimp Cocktail Delights

I made these Mexican Shrimp Cocktails as an appetizer this Easter weekend.  The flavors all worked well together and tasted even better when refrigerated at least 4 hours before serving.  I found this recipe in my Eating Well-May/June 2011 issue.

Ingredients:

1 pound cooked small shrimp (70/90 count), tails removed
1 1/2 cups cherry tomatoes, halved
1 1/2 cups diced English cucumber
2 green onions, sliced
1 1/2 cups Spicy V8 Juice
2 T fresh lime juice
2 T favorite picante sauce
1 T worchestershire sauce
1/4 cup fresh cilantro, chopped
kosher salt
black pepper
garlic powder
Tabasco hot pepper sauce, to taste
1 large ripe avocado, diced

In a large bowl, combine shrimp, tomatoes, cucumber, onion, V8 juice, lime juice, picante, worchestershire, and cilantro.  Taste and season with salt, pepper, garlic powder, and Tabasco until perfect.  Refrigerate for 4 hours. 

When ready to serve, stir in the diced avocado.  Serve in fancy glasses (margarita, martini, cocktail, etc.) and garnish with scallions and cilantro.  Enjoy! 

Sausage, Chicken and Shrimp Gumbo

To get us ready for the big NOLA and Mardi Gras, I made a big pot of Gumbo.  My favorite part is the sausage and Louisiana hot sauce.  I like it spicy, but my kids don't, so I always load up on the spice in my bowl.  And I learned that a cast iron skillet really does produce a wonderful and nutty dark roux.  I personally like a light brown roux, and my hubby likes a very dark roux.  I'm the cook, so I got my way this time! He will get his way when we get to New Orleans next week.

Ingredients:

1 1/2 cups vegetable oil
1 1/2 cups all purpose flour
2 T vegetable oil 
1 large green pepper, diced
1 white onion, diced
3 ribs celery, sliced
4 cloves garlic, minced
1 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp crushed dried thyme
1 tsp paprika
1 can diced tomatoes, with juice
6 cups chicken stock
1 lb Eckridge sausage, sliced
1 lb chicken breasts, cut into bite size pieces
1 lb raw shrimp, peeled, deveined, tails removed
kosher salt
black pepper
Louisiana hot pepper sauce
white or brown rice, cooked per package instructions

In a cast iron skillet over medium low heat, stir together the vegetable oil and flour.  Cook, stirring often, until a nice brown color is achieved.  Set aside.

In a large stock pot over medium high heat, add 2 T vegetable oil, and saute the green peppers, onions, and celery for 5 minutes.  Add the garlic and cook another minute.  Add the spices, diced tomatoes, and chicken stock.  Carefully, add 1/2 cup of the roux and stir well.  Reserve the rest of the roux for thickening later. 

Add the sausage and chicken to the pot, and cook until the chicken is cooked through.  Add the raw shrimp and cook for another 5 minutes, or until shrimp is cooked through.  Add more roux to achieve desired thickness.  Taste and add salt and black pepper, as needed.  If you like it spicy, add some Louisiana hot pepper sauce. 

Serve over cooked rice and top with fresh chopped tomatoes and sliced green onions.  Enjoy!

Shrimp Salad Phyllo Cups

This is my Mom's favorite appetizer.  She requests that I make it for every special occasion.  I used the store bought phyllo cups this time since I was short on time, and they tasted great.  If you want to see how to make the phyllo cups homemade, you can check out Paula Deen's recipe.  The shrimp salad can be made ahead of time and stored in the fridge until ready to serve. 

Shrimp Salad Ingredients:

1 lb shrimp, cooked and diced into 1/4 inch chunks
1 stalk celery, finely diced
1 green onion, finely diced
1 cup lite mayonnaise
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
hot pepper sauce, to taste
1 lemon, juiced
2 T chopped parsley

Phyllo Cups:

1 T butter, melted
garlic powder
pepper
grated parmesan cheese

Preheat oven to 350 degrees.  Arrange phyllo cups on a baking sheet.  Brush insides with melted butter.  Sprinkle with garlic powder, pepper, and grated cheese.  Bake for 4 minutes.  Remove and let cool.

In a large bowl, add all shrimp salad ingredients and stir well to combine.  Taste and adjust seasonings.  When ready to serve, spoon shrimp salad into phyllo cups and sprinkle with grated parmesan cheese.  Garnish with parsley leaves.  Enjoy!

Linked up at:
Tailgating Time at The Tiny Skillet

Christmas Eve Appetizer and Dessert Party

What are your plans for Christmas Eve and Christmas day?  We are starting a new tradition this year that includes our entire family.  We draw names on Thanksgiving for an ornament exchange that takes place on Christmas Eve during our appetizer and dessert party.  Our girls have always opened one gift each, which just happens to be pajamas.  They always look so cute Christmas morning tearing into their presents all dressed up in new pj's.

We are keeping the menu simple so I can enjoy time with my family:

Jalapeno Poppers In A Blanket

Spinach Dip and Tortilla Chips - Mom's Recipe

Shrimp Salad Phyllo Cups - Paula Deen Recipe "kicked up" by ME

Philly Cheesesteak Egg Rolls - Hubby's Idea and recipe creation

Iced Sugar Cookies - Adapted From Created by Diane (Link to her blog is not allowed)

Red Velvet Cake Truffles

I will add the remaining recipes after Christmas.  Have a wonderful Holiday weekend with your family!  Merry Christmas!  See you back here next week. 

Shrimp and Mushroom Penne Alfredo

I was a little late getting dinner started tonight, so I needed something quick.  Shrimp is always the protein I use for an easy, quick meal.

I tried to make this sauce lighter and not so rich, so I used both heavy cream and 2% milk with very little grated Parmesan.  I added garlic and lemon to add more flavor.  I made up this recipe so I hope these measurements are accurate enough if you want to try it out.  It was really good!

Ingredients:

1 T olive oil
8 oz button mushrooms
2 cloves garlic, minced
3 T butter
1 T flour
2/3 cup heavy cream
1 cup 2% milk
1 T freshly squeezed lemon juice
 1 lb raw shrimp, peeled, deveined, tail removed (whatever size you like)
Penne pasta, cooked per instructions
2 T grated Parmesan
kosher salt
black pepper

In a large skillet over medium heat, add olive oil and mushrooms.  Cook mushrooms until tender, about 5-7 minutes.  Add the garlic and cook another minute.  Remove the mushroom mixture and set aside.  Add the butter to the skillet, then flour.  Stir constantly for 1 minute.  Add the heavy cream and milk.  Cook over medium low heat until thickened, about 5 minutes.  Add the lemon juice and shrimp.  Cook until shrimp are cooked through and pink.  Add the mushrooms and cooked penne pasta, toss to coat, and let cook in the sauce for a couple of minutes. 

Turn off the heat and add the grated Parmesan cheese.  Taste and season with salt and pepper.  Toss in some flat leaf parsley, if you like fresh herbs.  My kids don't, so I only added some to my bowl of pasta.  Enjoy!

Sushi Night At Home!

Growing up in Dallas, there are so many restaurants to spoil a food lover.  My all time favorite by far is Kobe Steaks.  It's a fabulous hibachi grill that I would request for every special occasion.  The wait list was usually about 2 hours on a Friday or Saturday night, but always worth the wait.  My husband and I would go at least 2 times a month (before kids) and on every date night (after kids) until we moved too far away. 

Oh my, what were we to do now!  We had to find a new hibachi grill and pronto!  We got lucky and really enjoyed the first one we tried.  And this one has an entire area of the restaurant dedicated to sushi.  We do not eat raw fish, but we finally decided to try some California Rolls and Shrimp Tempura Rolls.  And then I was hooked!  Since we enjoy watching the crazy Hibachi master chef cooking up our favorite steaks, shrimp, chicken, and fried rice, we always sit at one of the Hibachi grills.  He always puts on a great show with lots of fire and tricks.  My girls love eating there on Sunday afternoons.  My hubby and I even take our little 3 year old for an early lunch on his day off during the week.  We always order a Spicy Volcano Roll as an appetizer, which is like a California roll topped with a spicy sauce and either fried crawfish or shrimp...amazing!

I've heard some food bloggers talk about how simple these California rolls are to make at home at decided to give it a try.  I used the recipe for Sushi Rice over at Mommy's Kitchen as she explained it the best and had lots of pictures to follow.  I'm not posting a recipe on my blog.  Please visit Mommy's Kitchen if you want a great tutorial and recipe for California rolls and please leave her a nice comment.

I found all the Sushi making equipment (bamboo mats, rice paddles, pretty plates, and dipping bowls) at World Market.  They also have fancy reusable chop sticks and all the Asian cooking supplies (Sushi rice, Nori, wasabi paste, red chili paste, Sriracha, Tamari).  You can find the protein and produce at your local grocery store as most now have a fully stocked Asian aisle. 

Look at the cute Sushi serving set I found at Ross for only $9.99.  They also had a red/black set.

I carefully prepared the Sushi rice, chopped up all the fillings, and got to work.  My hubby stood next to me using his own bamboo mat.  He doesn't like "to be told what to do...nobody controls him, ever!" so his first roll turned out a mess.  Our girls were laughing so hard!  He said, "yours look so good...how did you do that?"  I explained that I have been researching and was simply trying to help guide him through the process first.  MEN!!!  So my hubby then made another roll with the rice and fillings inside the Nori, and left me to assemble the rest.  I thought it was fun!  My girls stood there watching me like it was a TV cooking show, absolutely mesmerized...how cute!  They were really excited to try their Mommy's creation.  Luckily, they really liked the rolls, but had a hard time taking little bites through the Nori.

We made four different rolls:  

California Rolls - Sushi rice on the outside, then the Nori sheet, filled with imitation crab, cucumber, and avacado

Fried Shrimp Rolls - Sushi rice on the outside, then the Nori sheet, filled with fried shrimp, cucumber, and avacado

Hubby Creation #1 - Partial sushi rice on the outside, then the Nori sheet, filled with crab, fried shrimp, cucumber, avacado, and more sushi rice (it was HUGE)

Hubby Creation #2 - Nori sheet, sushi rice, filled with crab, fried shrimp, cucumber, and avacado

I made a simple spicy sauce to top mine and Hubby's rolls.  I just mixed together some mayonnaise, Sriracha sauce, a splash of rice wine vinegar, and a pinch of sugar.  We like it spicy and this definitely did the trick.  Hubby also used some red chili paste because he likes his rolls really spicy!  I also made a little dipping sauce by stirring a little bit of wasabi paste into Tamari soy sauce.  My girls used a simple soy sauce for dipping.

This was a fun family mea!  It takes a little planning and preparation, but is well worth it.

We finished our Sushi meal with some comforting warm Caramel Apple Pie

And we all went to bed with very happy tummies!

Shrimp & Sausage JambaGumbo

Yesterday was a rainy and slightly cooler day (for Texas), so what's better to warm you up than a big bowl of steaming hot jambalaya?  I make mine with a nice thick sauce so it's more like gumbo without the greasy roux, hence the name JambaGumbo.  My Madison wants all sausage in her bowl, my Taylor wants all shrimp, and my little Jordyn eats it all just like her Mom and Dad.  This is also great because you only dirty one pot so it's fast and easy cleanup.

Ingredients:

1 package Eckridge sausage, sliced into bite size pieces
1 lb large raw shrimp, peeled and deveined
1 yellow onion, chopped
1 green bell pepper, chopped
3-4 cloves garlic, minced
2 T olive oil
1 can petite diced tomatoes
3 cans low sodium chicken broth, 1/2 cup reserved
1-2 T corn starch
3 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/2 tsp black pepper
dash Louisiana hot sauce
1 cup uncooked long-grain white rice (NOT instant)

In a large stock pot or dutch oven, heat olive oil over medium high heat.  Add onions and green bell pepper.  Saute until soft, about 10 minutes.  Add garlic and cook another minute.  Add sausage, canned tomatoes, chicken broth (reserve 1/2 cup to thicken later), and all spices.  Bring to a boil and add the rice.  Cover, reduce heat to low, and simmer for about 20 minutes.  Stir, add shrimp, and cover.  Continue to simmer until shrimp are cooked through and opaque, about 5 minutes.  In a small cup, stir together cornstarch and remaining 1/2 cup chicken broth.  Add 1/2 mixture to jambalaya.  Stir and add more cornstarch mixture if needed to make it as thick as you like.  Taste for seasonings and adjust.  Serve with Louisiana hot sauce on the side so you can spice it up to your heat level!  Enjoy! 

Grilled Lobster Tail

My husband's boss gave him several of these huge lobster tails and told him how to grill them. This is my understanding of how he does it. Thaw lobster tail.

Using sharp kitchen shears, cut 3/4 way up the middle of shell. Butterfly tail meat side up.

Season with lemon pepper, salt, and Old Bay. Grill lobster on outdoor grill meat side up until cooked through. This huge tail cooked for 20 minutes. Remove from heat. Melt 4 T butter with 1 tsp garlic powder. Pour over cooked lobster and finish with a squeeze of fresh lemon juice. Remove from shell and enjoy!

Creamy Shrimp Manicotti

I made this special meal for my daughters' last day of summer dinner. Their tummies were full and they slept well for the first day of school.

Ingredients:

1 box Barilla manicotti pasta

1 lb cooked shrimp, cut into small bite size pieces

1 container ricotta cheese

1/2 cup grated parmesan cheese

1 1/2 cups shredded mozzarella cheese

1 clove garlic, minced

Italian seasoning

salt

pepper

Preheat oven to 350 degrees. Spray large lasagna casserole dish with non-stick cooking spray. Set aside. Cook manicotti in salted, boiling water with a drizzle of olive oil until al dente, about 8 minutes. Drain and set aside to cool slightly. In a large bowl, combine cooked shrimp, cheeses, garlic, and seasonings. It's time to cook the bechamel sauce.

Bechamel Sauce:

5 T unsalted butter

2 cloves garlic, minced

1/2 cup flour

4 cups warm milk

salt to taste

pepper to taste

pinch of nutmeg

In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 2 minutes. Add the flour and whisk until smooth, about 2 minutes. Add the warm milk, whisking constantly, until the sauce is thick and creamy, about 8 minutes. Season with salt, pepper, and nutmeg. Taste for seasonings and adjust if needed. Remove from heat and set aside.

Stuff each manicotti with shrimp and cheese mixture. Arrange in prepared casserole dish side by side in a single layer. Cover with bechamel sauce. Top with additional mozzarella cheese if you want. 

Bake in preheated oven for 25 minutes until cheese is heated through and bubbly. Let cool for at least 5 minutes so manicotti can set. Serve with a light salad.

This is a very rich dish and can be lightened up by using part-skim cheeses. It's also good to use fresh herbs such as basil or Italian parsley in the filling.

Creole Shrimp Vol-Au-Vent

This is one of Emeril Lagasse's recipes that I adapted.  These can be served as a main course with a side dish or as a fancy appetizer that will impress your guests.

Ingredients:

2 sheets frozen puff pastry, thawed to room temperature
1 egg, beaten
1 lb. medium size raw shrimp (40-50 count), peeled and deveined
2 T olive oil
1 T creole seasoning
2 T unsalted butter
2 T all purpose flour
1/2 cup yellow onion, diced
2 garlic cloves, minced
2 cups chicken broth
1 T Worcestershire sauce
2 T Louisiana hot sauce
Kosher Salt
Pepper
1/2 cup heavy cream
1/4 cup sliced green onions, green tops only

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Unroll one sheet of pastry dough on floured work surface. Lay a large coffee cup upside down on one corner edge of the pastry sheet and trace around rim using a sharp paring knife. Do this in all 4 corners. Throw away scrap dough. With the tip of your knife, make a smaller circle scoring only the top layer of the pastry dough, leaving a 1/4 inch border. Repeat this on all pastry rounds. This will allow you to cut out the top after baked so the stuffing can fit inside. Repeat this process on the other sheet of pastry dough, for a total of 8 rounds. Put them on the prepared baking sheet and brush with beaten egg. Bake until golden brown, about 12-14 minutes.

Remove from oven and let cool for a few minutes. Using a sharp knife, run it around the scored circle and remove the top. Save the lid to place back on top after stuffing mixture inside.

Rinse and season shrimp with creole seasoning. Add olive oil to a large skillet over medium high heat and cook shrimp through, about 4 minutes. Remove the shrimp to a bowl and set aside. In the same skillet, add butter and flour. Whisk and cook 3 minutes to make a blonde roux. Add the onion and garlic and cook for 2 minutes. Slowly whisk in the chicken broth, dash of salt and pepper, and Worcestershire sauce. Whisk occasionally and cook until sauce thickens and reduces, about 25 minutes. Add the heavy cream and hot sauce. Add the shrimp and green onions. Stir to combine and taste for seasoning, and adjust if needed. Add more hot sauce if you like it spicy.

Spoon equal amounts of the shrimp mixture into each puff pastry and top with the lids.